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Tuna Curry

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Ingredients

Adjust Servings:

	500 Grams Tuna Fish Cut into chunks
	1 Tablespoon Coconut Oil
	1 Teaspoon Mustard Seeds
	1 Sprig Curry Leaves
	2 Medium Sized onions Finely Sliced
	2 Green Chilies Slit Lengthwise
	1 Tablespoon Ginger-Garlic Paste
	1 Tablespoon Turmeric Powder
	2 Tablespoon Red Chili Powder
	1 Tablespoon Coriander Powder
	1/2 Teaspoon Fenugreek Seeds (Uluva)
	1 Cup Grated Coconut
	1 Cup Water
	to taste Salt
	Fresh Coriander Leaves For Garnish

Nutritional information

350apx

Calories

20g

Fat

30g

Protein

15g

Carbs

Fiber

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Tuna Curry

Name: Tuna Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Tuna Fish: 500 Grams; Coconut Oil: 1 Tablespoon; Mustard Seeds: 1 Teaspoon; Curry Leaves: 1 Sprig; onions: 2 Medium Sized; Green Chilies: 2; Ginger-Garlic Paste: 1 Tablespoon; Turmeric Powder: 1 Tablespoon; Red Chili Powder: 2 Tablespoon; Coriander Powder: 1 Tablespoon; Fenugreek Seeds (Uluva): 1/2 Teaspoon; Grated Coconut: 1 Cup; Water: 1 Cup; Salt: to taste; Coriander Leaves: Fresh

Features:

Cuisine:

Indian

Indulge in the culinary charm of Kerala with our Thenga Aracha Tuna Curry! This delightful dish brings together tender chunks of tuna in a rich and aromatic coconut-based gravy. The flavors of mustard seeds, curry leaves, and a medley of spices dance harmoniously to create a coastal symphony that will transport you to the beautiful shores of Kerala.

45 minutes
Serves 4
Medium

Ingredients

500 Grams Tuna Fish
Cut into chunks
1 Tablespoon Coconut Oil
1 Teaspoon Mustard Seeds
1 Sprig Curry Leaves
2 Medium Sized onions
Finely Sliced
2 Green Chilies
Slit Lengthwise
1 Tablespoon Ginger-Garlic Paste
1 Tablespoon Turmeric Powder
2 Tablespoon Red Chili Powder
1 Tablespoon Coriander Powder
1/2 Teaspoon Fenugreek Seeds (Uluva)
1 Cup Grated Coconut
1 Cup Water
to taste Salt
Fresh Coriander Leaves
For Garnish

Directions

Tips:

Ensure that the tuna is fresh and of good quality for the best taste.
Be cautious while adding salt, as the fish and coconut paste may already have some saltiness.
Adjust the spiciness by varying the amount of red chili powder and green chilies according to your preference.
Taste the curry towards the end and adjust the seasoning if needed.

Please note that the video recipe above does not exactly match the ingredients we used in this article. There are slight differences. You can find more recipe videos on our YouTube channel. Visit @punguskitchen.

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Steps

1 Done	Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
2 Done	Add curry leaves, sliced onions, and green chilies. Sauté until the onions turn golden brown.
3 Done	Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4 Done	Reduce the heat to low and add turmeric powder, red chili powder, and coriander powder. Mix well to coat the onions evenly.
5 Done	In a separate pan, dry roast fenugreek seeds until they turn slightly darker in color. Grind them into a fine powder using a mortar and pestle or a spice grinder.
6 Done	Add the ground fenugreek powder and grated coconut to the pan. Cook for a couple of minutes until the coconut releases its aroma.
7 Done	Remove the pan from heat and let the mixture cool down. Once cooled, grind it into a smooth paste using a blender or a food processor.
8 Done	Return the pan to the heat and add the ground coconut paste. Sauté for a minute.
9 Done	Pour in water and season with salt. Bring it to a gentle boil.
10 Done	Add the tuna chunks to the pan and cook for about 10-15 minutes until the fish is cooked through and tender.
11 Done	Garnish with fresh coriander leaves and remove from heat.

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.